Combine the pastry four, salt, and butter in a mixer fitted with a paddle attachment and mix on low for about 5 minutes, or until the mixture resembles cornmeal. Blend together the eggs and water in a small bowl, add to the flour mixture, and mix on low until the dough just comes together. Transfer the dough to a work surface, bring together into a ball, and cut in half. Form each half into a ball and then flatten into a disc. Wrap each disc separately in plastic wrap and refrigerate for about 2 hours or freeze for up to 1 month. (Thaw frozen dough overnight in the refrigerator and let soften slightly at room temperature before rolling out.)

On a lightly floured surface, roll out a disc of dough to a ­­­12-inch wide, 1/8-inch thick circle. Roll the dough up on the rolling pin. Transfer it to a 9-inch pie tin. Ease the dough into the edges of the tin. Using a paring knife, trim the excess dough along the top edge of the tin. Patch any cracks or tears in the crust with a bit of the scrap dough and reserve the remaining scraps at room temperature. Refrigerate for about 30 minutes. Preheat the oven to 400ºF.

Line the crust with parchment paper and fill half way with pie weights.

For a partially baked crust, bake for about 20 minutes, or until set and just beginning to brown around the edges. Carefully remove the pie weights and parchment and let cool slightly before filling. Patch any cracks in the crust with a small amount of the scrap dough.

For a fully baked crust, bake for about 20 minutes, or until set and just beginning to brown around the edges. Carefully remove the pie weights and parchment and bake for another 22 to 24 minutes, or until golden brown. Let cool completely before filling.

Yields 2 9-inch crusts. Of course, you can use this dough to make any other size or shape crust, too. Work quickly and with a light touch to prevent the butter in the pastry from melting. Beans or rice can be used as pie weights.